TURKISH BREAD OR EKMEK

Steps:

• To make the starter:.
• Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
• Cover and let sit at room temperature overnight.
• The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
• Cover and let sit at room temperature overnight.
• On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough:.
• In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture.
• Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Sprinkle a little flour over the dough and then cover it with a dry cloth.
• Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
• Shape each piece into a tight oval loaf.
• Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size.
• Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
• Loaves are done when their bottoms sound hollow when tapped.
• Let cool on wire racks before serving.
• tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).